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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lee's Sour Cream & Ginger Cookies Recipe

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This recipe for Lee's Sour Cream & Ginger Cookies is from Grammie's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups butter
1 cup white sugar
1 cup brown sugar
2 eggs
1/4 cup molasses
5 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 Tbsp ginger
1 tsp cinnamon
1 cup sour cream

Glaze:
4 egg whites
6 cups confectioner sugar
1/2 tsp salt
4 Tbsp butter, melted
4 tsp vanilla

Directions:
Directions:
Preheat oven to 350 degrees

1. Cream butter with white & brown sugar. Beat until fluffy.
2. Beat in eggs until fluffy
3. Beat in molasses until fluffy
4. Add ginger, cinnamon, salt, and baking soda to flour
5. Beat in flour mixture alternating with sour cream
6. Beat until smooth
7. Roll into balls, about a large tablespoon or size you want
8. Place 2" apart on cookie sheet
9. Bake 12-14 min. Cookie leaves light indentation when pressed. Cool

Glaze:
1. Beat egg whites until foamy
2. Add sugar, salt, butter, and vanilla. Beat 3 min.
3. The glaze should be runny enough to make a smooth glaze, but not too thin.
4. Spread glaze over the cold cookies.

Grammie's note: My original recipe for one of my friends as a Christmas gift.

 

 

 

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